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Chili Mac
- 2 tbs. of olive oil
- 8 ounces of ground seitan or other meatless crumbles
- 1 small onion, minced
- 1 (28 ounce) can of crushed tomatoes
- 1 (14.5 ounce) can of petit diced tomatoes
- 1 (15 ounce) can of pinto or kidney beans, drained and rinsed
- 4 cups of mock beef broth
- 2 tbs. of chili powder
- 1 tbs. of ground cumin
- 1 tsp. garlic powder
- pinch of ground mustard
- dash of hot sauce
- 1 1/4 cups of uncooked rotini pasta
Heat oil over medium high heat in a large skillet or soup pot. Brown the seitan and cook the onion until it’s translucent. Add everything (except the pasta) and bring it all to a boil. Once it’s boiling add the pasta and bring the heat down to a simmer. Cook for 15-20. Garnish with Daiya.
